This winter weather is whipping us. It takes a lot of energy to put on layer after layer, bundle up and waddle under the weight of those layers to shovel, clear the car, go to work or whatever the task is that takes you outdoors. Some of us would like to hibernate—but that gets old quickly and really drains my energy. One way to energize is snacks—snack on nuts.

I like all nuts and eat them out of hand; my favorites are walnuts. Walnutsare high in omega-3 fatty acids, B-vitamins and antioxidants. Eating walnuts is good for heart health and energy. Nuts can be high in fat and calories, so it’s important to practice portion control—12 to 14 walnut halves or 1/4 cup is about 185 calories.

Nuts are powerhouses of nutrients—almonds, pistachios, peanuts and pecans make good snacks too. But remember the calorie count can add up quickly on any of them because they are so easy to eat and taste good. Now if you have a tough time limiting the number of nuts you’re eating consider pistachios and peanuts. These two are often in a shell which makes you work twice as hard to get to the good stuff. The shell is a natural portion control barrier to eating them by the handful.

Here’s a recipe for a nut mix that uses mixed nuts and raisins. You can toss together a batch for parties and keep some in zip-top plastic bags in the freezer (or your car) for your next snack attack.

Grilled Pork Tenderloin

When it comes to cooking ‘cue, here are a few tips from the pros:

Uncle E, of Chicago, says “For tender juicy ribs, always remove the membrane from the underside of the slab and season the meat the night before.”

Joann Witherell, Vice President of Culinary, Allen Brothers Steaks:

“The key to taking the guesswork out of grilling pork or any meat is to use a meat thermometer to make sure the doneness is just right. Before slicing, let the meat rest 5 to 15 minutes depending on the size of the cut you’re grilling -- this helps redistribute the meat juices.”

Ed Mitchell is cooking ‘cue from North Carolina to the Big Apple BBQ.

His specialty is whole hog barbecue; he uses organic pork, and says "cook low and slow to develop the rich smoky flavor." Sample Ed's 'cue at The Pit restaurant in Raliegh, North Carolina.